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I’m Heidi – This site celebrates cooking, and aspires to help you integrate the power of lots of vegetables and whole foods into your everyday meals. The recipes you’ll find here are vegetarian, often vegan, written with the home cook in mind.

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My Cookbooks

Spring

The bean & artichoke salad I made to take to Easter this year - pickled celery, chopped kalamata olives and toasted walnuts, along with tender artichokes, and lots of the white cocagne beans I picked up at my neighborhood farmers' market.

The most interesting carrot recipe I've attempted in a long time - infused with fragrant spices like saffron, cumin, and cinnamon. Punctuated by dried fruit, savory from caramelized onions and tomatoes, with spots of fresh, green herbaceousness from mint, and chiles, and cilantro. Things just get increasingly delicious from there.

A California-inspired Miso, Avocado, & Lima Bean Salad from A Modern Way to Eat, by Anna Jones. Seasonal greens and beans are tossed with an assertive, creamy miso dressing. There are crunchy seeds, and broccoli, and avocado - it all comes together into a brilliant, beautiful, feel-good salad.

There is an wonderful Sopa Verde de Elote (green corn soup) in Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978, I used it as inspiration for this variation - sweet corn and peas are off-set by a spike of green chile, a finishing dollop of creme fraiche, and generous squeeze of lime.

A pretty, summer-centric zucchini agrodolce - shredded zucchini doused with a garlic infused agrodolce splash of vinegar, honey, and olive oil, tossed with a good number of other tastes and textures pulled from my cupboards and pantry. Toasted coconut and walnuts add crunch, red onion for bite and assertiveness, a couple of chopped dates, and tiny greens or herbs threaded about.

Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today's recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.